So here’s the million-dollar question: Is Shavuos close enough to Pesach that home-baked bread is still a novel treat? Well, I think so. But in case there’s any doubt, I’ve added an herb-and-cheese-infused olive oil smear to take it over the top in the delicious department. If you can find it, use a multigrain or whole wheat dough to add fiber and nudge this recipe a bit more in the direction of being something (remotely) healthful.
The good news is this pull-apart bread is a stand-alone meal with soup and a large hearty salad. I promise, you need nothing more. Okay, maybe vanilla ice cream and homemade berry jam for dessert. But nothing else. Really. Until the next of the six meals, that is… B’teyavon!
Line a 10-inch (25-cm) round pan or two 6-inch (15-cm) round pans with baking paper.
If dough is frozen, allow it to defrost in the bag (this takes approximately two hours at room temperature).
Lay out a large piece of baking paper. Sprinkle lightly with flour. Turn over dough onto paper, and cut each one-pound chunk into 12 pieces, yielding 24 pieces roughly golf-ball sized.
Mix olive oil with herbs, garlic, cheese, and pepper. Smear over dough ball halves, and place into baking paper-lined pan.
Cover with another sheet of baking paper, and place in a warm spot for 45 minutes to an hour, until doubled in size. Preheat oven to 350°F (180°C).
Remove baking paper cover and bake for 30 minutes (if making two 6-inch pans, bake for 25 minutes).
Lift parchment and bread out of pan and transfer to cooling rack. Serve warm.
Photography: Hudi Greenberger
Styling: Janine Kalesis
Food Prep: Rachel Mintz and Michal Frischman